Bail Kohlun Oil
Kachchi Ghani refers to cold press extraction process of mustard oil. In the ghani crushing of mustard seeds about 6% of water is added. This is because, apart from achieving oil expulsion, water, through the agency of the enzyme myrosinase, brings about hydrolysis of various glucosinolate. Slow grinding and frictional heat development release a maximum of pungent isothio cyanates (essential oil) which enter the oil to give it a sharp taste and pungent flavor that is greatly relished along the Indo-Gangatic plain.
The key property of kachchi ghani mustard oil is its essential oil content (0.25-0.35%) which acts as preservative. Essential oils are effective anti fungal.
They destroy micotoxin producing moulds. They also exhibit antibacterial and anti-carcinogenic activity.
The second most important property and benefit of kachchi ghani mustard oil is that it retains natural micronutrients and antioxidants present in mustard seed to the maximum extent.
Technical Details with Specification:
Fatty Acid Composition (%)
|7%||64%||Linoleic, 6||Linolenic, 3||2%|
Mohan Dhara (cooking Oil)
mohan dhara is a superior quality refined soyabean oil. Since b. L. Agro oils ltd. Introduced mohan dhara a few years ago, the brand has created its acceptance in a highly competitive market.
on the product composition front, mohan dhara possesses highest levels of transparency among its competitive brands, which is a measure of its purity and supreme quality as a healthy product.
every pack of mohan dhara contains finest refined soyabean oil produced by an elaborate refining process at the b. L. Agro plant. For mohan dhara, crude soyabean oil of specific quality is sourced from either domestic or overseas markets, and put through chemical refining process using mnr and nitrogen blanketing technology.
one indian oil that is highest in omega 3 fatty acid and lowest in saturated fatty acids and most stable oil is none other than mustard oil. Hence, to meet our daily dietary requirements of the above selection of one of the blending components is definitely the mustard oil. The second one may be either great health oil, the rice bran or the soya oil. The other choices for second blending oil may be any of the following high monounsaturated fatty acid oil i. E. Groundnut, sesame or palmolein.
1. balanced fatty acid intake
a) essential fatty acid intake (which human body is unable to produce and has to depend only external sources
b) desirable omega 3/omega 6 ratio intake
c) consumption of oil/absorption of oil in and /on the product reduces making the product less calorified
2. both the rice bran & soya oil are available in refined form. As the refined oils have quite a high smoke point therefore increases to the desired level of frying temperature capacity of the blend making the raw mustard oil eligible and capable for high temperature frying and cooking.
3. blending of oils offers more such range of micronutrients as it contains of both of the oils.
4. the stability of the oil under normal conditions and during frying is enhanced.
5. the stability of the food product which is being prepared from the blend oil increases.
6. blended oils are best for frying purpose because it tolerates high temperature without breaking down.
Aviral Dhara (palmolein And Mustard Oil)
rand is on a steady growth chart.
pakki ghani - pakki ghani mustard oil is extracted from mustard seeds by employing processing technology of oil expellers only. All the goodness of mustard oil is there in pakki ghani oils as well. The only differences lies in its pungent odour. It is made especially for those who don't like the strong smell and taste, otherwise it is as good as that of kachchi ghani oil.
it contains the so desirable essential fatty acid (which the human body cannot synthesize) and in good numbers. It contains the very vital omega 3 in highest proportion among all the edible vegetable oils (12%). And it is very high in monounsaturated fatty acid (65%) and lowest in saturated fatty acid (5%).
it is therefore, rated even better then the olive oil.
it also has high amounts of vitamins a, e & k.
it also has rare minerals like selenium, magnesium, zinc, manganese, iron, calcium and phosphorus.
it is one of the most stable edible vegetable oils because of high amounts of antioxidants it possess. Its shelf life is very good.
it is heart friendly. It is anti-carcinogenic. It is anti microbial.
it is a medium of preservation. Mustard oil, therefore, is widely used in preparation of pickles, chutney and other preparations.
it has a high smoke point, i. E. It burns at high temperature which means that it is good for frying and deep frying purposes.
it is increasingly recognized now that the balanced intake of saturated mono and polyunsaturated fatty acids as well as omega 3 and omega 6 fatty acids is essential for good health. As no single oil can supply appropriate quantities of all these in ingredients, the only alternative method available for improving balanced consumption of edible oils is to blend oils so that the people have appropriate fatty acid composition in the oil they regularly use.